Export India Porter Clone, Batch 51 
All Grain Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: English Porter (13C) |
| Boil Size: 7.04 gal | Style Guide: BJCP 2015 |
| Color: 42.0 SRM | Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L) |
| Bitterness: 49.0 IBUs | Boil Time: 60 min |
| Est OG: 1.065 (15.9° P) | Mash Profile: Brett's Medium Body with dough in and mash out, 1.25 qt/lb |
| Est FG: 1.009 SG (2.2° P) | Fermentation: Ale, Two Stage |
| ABV: 7.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 9.60 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 14.40 oz |
Brown Malt (65.0 SRM) |
Grain |
2 |
| 14.40 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
3 |
| 14.40 oz |
Chocolate Malt (450.0 SRM) |
Grain |
4 |
| 6.40 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 1.00 oz |
Brewer's Gold [8.9%] - First Wort |
Hops |
6 |
| 0.50 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 1.50 oz |
Goldings, East Kent [5.2%] - Boil 15 min |
Hops |
8 |
| 0.25 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 1.60 oz |
Goldings, East Kent [5.2%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
11 |
| 2.50 oz |
Goldings, East Kent [6.1%] - Dry Hop 3 days |
Hops |
12 |
Notes
From BYO, October 2017, Pg 71, “The Kernel Brewery’s Export India Porter Clone”. Hops changed due to availability.
2017-10-15: Brew Day: Only error was to add the final hop adition 5 min early - it went in with the yeast nutrient. Otherwise very smooth.
2017-10-16: Temp up to 72°F yesterday and today. I am keeping the room temp at 66°F.
2017-10-17: Still as yesterday. Going away for a few days.
2017-10-24: Racking to secondary along with 2.5 oz of EKG hops. SG is 1.019@66.0°F or 1.020. Even flat and warm, this stuff s great!
2017-10-25: Raised room temp to 68°F this morning to encourage yeast to complete. Carboy is now (13:00) at 67°F and bubbling remains slow.
Much later in day: problems with the dry hop bag have been creating overflows through the lock. I would use the Wine-Thief to remove the beer in the carboy neck just to have it fill and fill the airlock again. While very difficult, I removed the dry hops bag (2.5 oz of EKG) - hopefully without contaminating the beer. Grrrr…. Need to use fewer hops in more bags and with weights - or do it in the keg next time.
2017-10-26 09:46: I want the room temp down at it’s normal 66°F so I am putting the belt on the 5G plastic carboy. It fits loose with the small spring so I suspect its warming contribution will be low - which I want. The carboy currently read 68°F.
2017-10-27 08:22: Carboy temp now at roughly 74°F and bubbling has not realy improved, but continues slowly. 14:12: Still 74°F and minimal bubbling. I don’t like the temp so high without any benefit. I just unplugged it the heat belt.
2017-10-31: Checked SG with Refractometer. 9.2 Brix and OG of 1.068, results in SG of 1.017. On target per BeerSmith. Carboy temp was 66°F. Racking to Keg #6.
2018-05-23: Kicked and much loved!This Recipe Has Not Been Rated
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